Thursday, August 3, 2017

Chicken Broccoli Alfredo

No fuss no muss just good home cooking to enjoy.

When we went to the beach this summer this is one of the meals we made.  It was very easy and everyone enjoyed it. A few of our grandchildren are food fussy but this meal was eaten by everyone with great enjoyment.

When I made this meal I used 2 +lb. farfalle pasta and doubled the cream and reserved water.

1 bunch broccoli florets, cut into bite-size pieces

1 boned, skinned chicken breast half (14 oz.), cubed 

8 ounces Farfalle

3/4 to 1 cup heavy whipping cream

About 1/2 cup freshly shredded parmesan or romano cheese

  Salt and pepper
Note: I doubled the above recipe for the cream sauce because we like lots of sauce as to not have the pasta become dry.

1. Bring a large pot of salted water to a boil and cook broccoli.

***There are two methods for cooking chicken.  Either cook chicken in water until it is no longer pink or saute chicken in several tablespoons olive oil and a little butter and set aside.  You decide.

Cook broccoli until tender and bright green, 2 minutes. Using a slotted spoon, transfer to a colander, leaving water in pot.  Either Add chicken to pot; cook until opaque, 2 to 4 minutes or lightly saute chicken in olive oil and a little butter until slightly browned.  Cut chicken in bite size pieces as well as broccoli.

2. If using boil top method for chicken use the same pot and  boil pasta until just tender to the bite, about 10 minutes. **Reserve 1/2 to 1 cup pasta water; drain pasta.

3. In the same pot simmer cream, reserved 1/2 cup water, and 1/2 cup parmesan over medium heat, stirring often. Add broccoli, chicken, and pasta, stirring to combine. Season to taste with salt and pepper. Serve with additional  salad on the side.

We sauteed the chicken in olive oil and butter

Mixed salad

From my kitchen to yours,


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